Tuscan Lamb Chops


Lamb can be an expensive dinner, and while it’s still cheaper than going out it’s something I don’t make all the time.  I like to make it for special occasions like one of those snowy winter nights when you’ve just had all the snow you can take and this lamb dinner is the only thing keeping you sane.  Or this meal would make an excellent Valentine’s Day dinner for two.  So impressive, yet so easy.  Add a simple side salad and a bottle of wine for an easy chic romantic dinner at home.

tuscan lamb chops

Tuscan Lamb Chops
5 garlic cloves, chopped
1 tbs plus 1 tsp rosemary, chopped
1 tsp salt
1/2 c onion, chopped
3 tbs olive oil
1.5 lbs lamb chops, frenched and chopped 8 portions (2 rib bones per piece)
1 tsp parsley
2 tbs tomato paste
1/2 c chicken broth
1/2 c water

In a mini food processor combine 4 garlic cloves, rosemary, salt, 1/4 c onion, 2 tbs olive oil, and pepper to taste.  Pulse until well combined.  Spread garlic paste evenly over the lamb chops, let marinate for 1 hour.  Broil lamb chops for 10 minutes total, turning every few minutes to evenly brown.  Meanwhile heat remaining 1 tbs olive oil over medium high heat.  Add remaining 1 garlic clove and 1/4 c onion, cook for 3 minutes.  Add parsley and stir in tomato paste.  Add chicken broth and water, let reduce until it reaches a sauce consistency.  To serve put a tablespoon of sauce under each lamb chop then enjoy.


Pumpkin Rosemary Corn Muffins


We eat a lot of cornbread in my house.  We eat it with roast chicken, chili, and soup.  So when I went to make it this week I thought I would switch it up, because pumpkin anything is always a good idea.  These would make a great addition to your Thanksgiving table.


Pumpkin Rosemary Corn Muffins
2 boxes of jiffy corn muffin mix
3/4 c pumpkin puree
2 eggs or egg substitute
2 tsp rosemary, chopped
2 tbs honey
2/3 c water
2 tbs vegetable oil

Preheat oven to 400 degrees.  In a large bowl add all ingredients and mix well.  Pour evenly into a muffin pan with paper liners, making 12 muffins.  Bake for 16 -18 minutes.

Honey Mustard and Rosemary Crusted Pork Tenderloin


This recipe is so simple it almost doesn’t even seem like a recipe.  Perfect for a weeknight dinner, but also great on the grill for a cookout with friends.  If you want to grill the pork tenderloin, let meat cook nearly all the way through then baste with honey mustard mixture, otherwise it will burn up before the meat is cooked.  I like it best when served with couscous and peas.

Food 172

Honey Mustard and Rosemary Crusted Pork Tenderloin
2 tbs honey mustard (or 1 1/2 tbs dijon mustard with 1/2 tbs honey)
2 tbs rosemary, chopped
coarse black pepper to taste
1 lb pork tenderloin

Preheat oven to 375 degrees.  Heat olive oil in an oven proof saute pan over high heat.  Mix honey mustard, rosemary, and black pepper then pour over pork tenderloin using hands to spread evenly.  Sear pork tenderloin on all sides in saute pan then place in oven and bake for 20 minutes.  Once out of the oven move pork tenderloin to a cutting board and cover with aluminum foil to allow meat to rest so juices can stay inside the meat, let rest for 10 minutes before slicing.